Super simple, high protein banana muffins

Ingredients:

• 20g coconut flour
• 40g almond meal
• 150g Vanilla Greek yoghurt
• 30g Vanilla pea protein power
• 120g bananas, mashed
• 30ml milk of choice (I used unsweetened almond milk!)
• 1 large egg, whisked
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• Pinch of salt.

Method:

1. Preheat oven to 180 degrees fan forced.
2. Using a hand-held blender or food processor, blend banana, milk and greek yoghurt together (tip: don’t blend it too much if you want chunks of banana in the muffins!)
3. Pour the wet mixture into a large bowl and whisk through the egg
4. Add all dry ingredients plus the vanilla extract and mix well to combine.
5. Pour batter evenly across 6 muffin/cupcake tins (tip: grease the tin with coconut oil/oil of choice so the batter doesn’t stick to the tray).
6. Cook muffins for 12-15 minutes, or until they bounce back when you press the top of them lightly with a knife/fork.
7. Eat them fresh with a dollop of ice cream or peanut butter, or store them in an airtight container in the fridge for up to 4 days!

Serving information:

• Serves: 6 
• Serving suggestion: eat fresh or heated up in the microwave. You can also add in walnuts, almonds, choc chips etc! Just note it’ll change the macros slightly!
• Macros per muffin (50g): 117 calories, 5F/8C/10P.